Biotechnological Production of Organic Acids
Pp. 164-206 (43)
Hélia Harumi Sato and Haroldo Yukio Kawaguti
Organic acids are the intermediates or products of many metabolic
pathways, such as the Krebs cycle and lactic and acetic fermentations, and are
important contributors to the taste and flavor of many fruits, vegetables and also
fermented foods. Organic acids are widely applied in the food, pharmaceutical and
chemical industries and can be produced by microbial fermentation, chemical synthesis
or obtained using enzymes. The demand for organic acids is growing continuously, and
numerous efforts and research investments have been made to increase the yield and
productivity through the selection of new strains, by obtaining genetically modified
microorganisms, optimizing fermentation processes and improving the recovery and
purification processes. This chapter focuses on the production and application of citric,
acetic, lactic, fumaric, malic, gluconic and ascorbic acids.
Acetic acid, Acetobacter sp, Acidulants, Ascorbic acid, Aspergillus
niger, Aureobasidium pullulans, Brevibacterium sp , Citric acid, Fumaric acid,
Gluconic acid, Gluconobacter sp, Ketogulonigenium vulgare, Lactic acid,
Lactobacillus sp, Malic acid, Organic acids, Penicillium sp, Rhizopus sp,
Saccharomyces cerevisiae, Yarrowia lipolytica.
School of Food Engineering, State University of Campinas, UNICAMP, Campinas, Estado de São Paulo, Brazil.